HG's 3-Ingredient Recipes

Chicken Breast + BBQ Sauce + Lettuce = BBCute Chick in a Lettuce Bun

Broccoli Cole Slaw + Garbanzo Beans + Fat-Free Italian Dressing = Easy-Beany Italian Slaw

 Club Soda + Crystal Light Fruit Punch Mix + Pineapple Chunks = Fizzy Fruity Pineapple Punch

Fajita Nachos Recipe from Every Day with Rachael Ray

Who doesn't love nachos?

Loving the idea of this recipe from RR.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 pound ground sirloin or chicken
• 1 red bell pepper, seeded and chopped
• 1 red onion, finely chopped
• 3 to 4 cloves garlic, chopped
• 2 tablespoons chopped fresh thyme
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• Salt and pepper
• 3/4 cup beer
• One 9-ounce bag flax seed tortilla chips or whole grain tortilla chips
• 2 cups shredded monterey jack cheese
• 2 jalapeno chiles, thinly sliced
• 2 ripe plum tomatoes, cut into small cubes
• 1/3 cup cilantro or flat-leaf parsley leaves (a generous handful)
• 2 lime wedges

DIRECTIONS:

1. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.
2. Preheat the broiler. Arrange the chips on an ovenproof platter. Cover the chips with the meat, cheese and jalapenos and broil until the cheese is melted. Top the nachos with the tomatoes and cilantro; squeeze the lime wedges over the nachos.

I think I also liked the suggestion in one of the comments to use jarred jalapenos vs fresh.

I think you could also use an non-alcoholic beverage/liquid to de-glaze.  Maybe beef stock?

Haroset & Roasted Asparagus from SITC

Happy, healthy holiday recipes

Passover


Haroset, a blend of fruit and nuts symbolizing the mortar used to build pyramids in Egypt, is one of the standard side dishes that you will find on every Passover Seder table. However, even if you aren’t celebrating Passover this year, it’s still a healthy and quick recipe that’s worth a try. Haroset is packed with antioxidants and potassium (from the all natural dates), and vitamin E, magnesium, and omega-3’s (from the walnuts). Try it as an alternative to your post workout peanut butter sandwich or even have it on whole wheat toast for breakfast. You can even try using haroset as a spread for your salmon or chicken dinner. Just spread on top and pop it in the oven. For this recipe, use whole, pitted dates, which have fresher flavor and better texture than packaged, chopped dates. 


Haroset

Serves: 16

Total Time: 15 minutes



Ingredients
•   1 package (13 oz) of pitted pressed dates

•   1 tablespoon canola oil

•   3/8 cup sweet red wine, such as Manischewitz

•   1/2 apple, peeled and diced

•   1/2 tablespoon sugar

•   3/4 teaspoon cinnamon
•   Dash of ground cloves, optional 

•   1/2 cup chopped walnuts



Directions
1. In a pot combine dates and oil, on a low flame until dates melt, about 5-7 minutes

2. Keep mixing and add the rest of the ingredients (except walnuts) 

3. Remove from flame and onto a plate, top with chopped walnuts for decoration


Tips:
1. Look for sweet kosher wine in the ethnic-foods aisle at the supermarket. Grape juice may be used instead.
2. I recommend making this recipe 1 to 2 days prior to serving and refrigerate until serving. This allows more of the flavors to develop.
3. You can buy Galil Pitted Pressed Dates 13 oz online here.

Nutrition Content: Per serving (2 tablespoons) 50 calories, 1.5g fat, 0.2g saturated fat, 6g carbohydrates, 0.3 g fiber, 0.5g protein, 0.6g sodium


—Karen Kattan

---

Easter

Although I may be too old to participate in the Easter egg hunts, the chocolate eggs, candy and cakes still beckon me.  I doubt I’m the only one!

Enjoying a sugar fest a few times a year is OK, but be sure to balance out your holiday indulgences with some green veggies! This roasted asparagus goes great with any traditional Easter ham. You many have a hard time getting too excited about veggies when there are so many treats around, but I assure you this recipe has great flavor and is super simple to make. Asparagus is also a great bang for your nutritional buck, providing nutrients such as fiber, potassium and folate for a small number of calories. Another bonus: asparagus contains the amino acid asparagine, which has a mild diuretic effect, making it a great way to help offset the water-retaining effects of any excess salt and sugar. Enjoy!

Roasted Asparagus

Serves: 4

Total Time: 25 minutes



Ingredients 
•    About 14 ounces of asparagus (about 25 spears)
•    1 tablespoon olive oil
•    ½ teaspoon pepper
•    ¼ cup Parmesan cheese

Directions
1. Preheat oven to 425 degrees
2. Trim off tough ends of asparagus spears.  Place asparagus in a shallow baking dish or tray and brush olive oil until lightly coated.  Sprinkle with pepper
3. Cook until tender (about 12-18 minutes).
4. Remove from oven and sprinkle on cheese.

Nutrition Facts: Per serving (about 6 spears with cheese), 75 calories, 5 g fat, 0 g saturated fat, 4 g carbohydrate, 2 g fiber, 4.5 g protein, 115 mg sodium, 208 mg potassium (5.2% daily value), 120 mg calcium (12% daily value) 52 mg folate (13% daily value).


—Lauren Graf, MS, RD

Cheesy Pot 'O Gold Dip

So, yes, I realize that this post comes after Mar 17th.  But I still plan on trying this recipe sometime.  Hello, me & cheese!  Thanks Gooseberry Patch!

This recipe is from our super-fun cookbook, Kids in the Kitchen, Year 'Round Fun. To make it for your lucky little leprechauns, you'll need...

Non-stick vegetable spray
6 to 8 spinach-flavor flour tortillas
3/4 cup chicken broth
1 to 2 tablespoons Dijon mustard
1 tablespoon cornstarch
2 cups shredded sharp Cheddar cheese

Cut tortillas with a shamrock-shaped cookie cutter (or cut into wedges with a knife). Spray lightly with vegetable spray and place on an ungreased baking sheet. Bake "shamrock chips" at 375 degrees for 10 to 15 minutes, until crisp. Set aside to let cool. Pour broth into a saucepan. Bring to a boil over high heat; turn heat down to low. Whisk mustard and cornstarch together; add mixture to hot broth along with cheese. Cook until cheese melts completely. Keep stirring with a whisk until dip is smooth. Serve warm dip with your shamrock chips...YUM!

Cauliflower Poppers

Weight Watchers Recipe

we tried something very similar to this from Martha Stewart minus mint (store didn't have it!)
as a side for part of our Christmas Feast

Armadillo Egg Recipe

Wow, an actual recipe with pictures and everything!  :P

So, like most of our favorite recipes,

this one is a tried & true one from the fam.

(In this case, Jon's brother Eric's wife, Danna.

Thank you for sharing!)

Ingredients:

• 2 lbs Jimmy Dean Hot Sausage
• 3 Jalapenos (fresh) (optional?  see note in instructions)
• 1 egg
• 1 package (envelope) Shake 'n Bake
• 1 package Stove Top Stuffing (preferably Pork)
• 1 block pepper jack cheese (1 lb is what we used with leftovers, main thing is you wouldn't want to run out of cheese before you use up all the meat)

Gear:

• 1 large bowl
• 1 small bowl
• Broiler pan (see our workaround in pic)
• my note:  magic bullet (in place of food processor/blender)
• my note:  trusty metal scooper thing (you know, the same one you use for making cookies)

Instructions:

• Preheat oven to 400 degrees.
• Cut pepper jack cheese into 1/2 inch cubes & set aside.
• Take package of Shake 'n Bake & empty into small bowl & set aside.
• Cut the tops off the Jalapenos.  Process until fine in food processor.  Put in large bowl.
• (my note:  we weren't able to add these this time because the grocery store ran out!  We're *so* not in Texas anymore!  lol)
• Process Stove Top Stuffing until fine.  Add to large bowl.
• Add Egg & Sausage in large bowl.
• Take off all jewelry.  Coat your hands & wrists in vegetable oil.
• (my note:  this is seriously what the recipe says--no kidding!  I skipped this step & it was fine.)
• Mix ingredients in large bowl with hands until even.
• Take a palm size of the mixture & flatten.
• (my note:  this is where my handy dandy scooper came in--consistent amount.  We also happened to like the smaller-than-palm-size of the scoop--definitely made it more appetizer-y.  lol)
• Add a cube of cheese & wrap in meat mixture, forming an "egg" shape.
• Roll the egg in Shake 'n Bake.
• Place egg on broiler pan.
• Bake for 30 minutes.

Yield (not in the original recipe!)

• based on using our scooper, about 3-1/2 to 4 dozen eggs
• but will really depend on how big you make your individual eggs

sorry, forgot to take a before pic of all the ingredients

thanks to Jon for taking to pics,

since I was up to my elbows in raw meat

I was already about half way through forming the eggs when I remembered to take pics

Jon cut up the cheese for me

this is what they look like all ready to go in the oven

how do you like our workaround for a broiler pan?

(no, our oven has only 1 single rack, & no broiler pan

I think Alton Brown would be proud!)

this is what they look like when they come out of the oven

you can see that the cheese oozed out of some of the eggs

it makes your house smell "meaty"

here's the first egg we cracked open

yum yum yum

We took these over to our friends the Joachims

on Friday (Jan 1st) night,

when we had a little pizza/game night.

Suffice it to say that it was a big hit!

So nice that they get excited about food too!

Mac & Cheese Nuggets

love the idea of this recipe

Gooseberry Patch: Party-Perfect Treats!

Steam n' Mash-Recipes

these recipes from Ore-Ida look yummy

Yams & Apples

My sister Bernice wrote me an email asking for this recipe.
This is yet another favorite from Jon's family.
I love that my family is loving it too!  :)

1 cube butter (1/2 C) melted; add
3 TB cornstarch
1 C sugar, stir to dissolve
2 C water
1 ts lemon juice
1/8 ts salt

Cook until thick, stirring constantly

5 med yams (cooked, peeled, & sliced)
5 med apples (peeled, & sliced thin)

Layer yams & apples
Pour sauce over top
Sprinkle with cinnamon
Bake @ 350 for 50 min.

My notes:
I love how we didn't really have to tweak this recipe @ all to fit Jon's allergy needs.
I've always seen this made with granny smith/sour apples.
Also, we much prefer this to the marshmallow topped version!
If you make this, let me know how yours turns out.

Clam Dip

I remember being first introduced to this by Jenny, my BYU bud
also another family favorite from Jon's Dad
we used to make huge double batches of this starting from Thanksgiving through Christmas/New Years
but the last couple of times have just done a single batch,
due to health reasons & now Jon's food allergies

1 8 oz cream cheese room temp
2 TB mayonnaise
1 pint (16 oz) cottage cheese-small curd
1 ts grated onion
1 6-1/2 oz can mined clams, drained but reserve juice

Use an electric mixer or blender to combine cheeses,
blending until light & creamy.
Add freshly grated onion & mayonnaise.
Use wooden spoon to blend in drained clams.
Add clam juice until desired consistency.
Add just a sprinkle of garlic powder, if desired.

most always eaten with original ruffles chips

my notes:
I usually go full fat on the cream cheese, but will go low-fat or fat-free on the cottage cheese.
We like ours "clam-y", so we use 2 cans of clams for a single batch.
Also, we like ours T-H-I-C-K so that it doesn't slid off the chip!

Brussels Sprouts with Chestnuts

Recipe Here

New recipe we're trying this year.

Jon & I actually don't hate brussels sprouts, & this recipe looked good.

It's got a couple of ingredients that I've never worked with before:

• chestnuts (I went with the jarred variety vs. fresh.)
• leeks

I hope I can get the leeks taken apart ok.

They're known to be very "silt-y" in between the leaves.

Found this vid helpful . . .

How To Clean Leeks on Howcast

(although the eyebrow wiggle @ the end is kinda creepy! lol)

Also, instead of fresh sprouts, am using frozen.

(In my opinion, brussels are a pretty hardy veggie, so holds up well frozen.)

Was able to find some petite ones that I'm excited about.

Zoe had mentioned that sometimes it's hard to eat regular sized ones that haven't been cut up. Little mouths, big sprouts. So hopefully, they kids will have an easier time eating the petite ones.

Plus, remember what Mom always said?

You have to be grateful for the trails AND the blessings.

Or something like that.

Quick Brown Rice and Mushroom Pilaf

Quick Brown Rice and Mushroom Pilaf

We've been doing a version of this for a couple of years now.

Before Jon found out about his allergies, just to add some Asian "flair".

Then after we found out about Jon's allergies & how he can't have traditional bread-based stuffings/dressings, as a swap out.

Plus, we love mushrooms!

This year, we're making this with fresh button, crimini,

& portabella mushrooms, to dress it up a bit.

I think it could also be done with dried (like shiitake mushrooms)--just re-hydrate them first.

Then you could always use the liquid/stock to cook your rice for added flavor.

We're also using short grain brown rice "pre-cooked" in

homemade chicken stock in our rice cooker.

Though in the past, we've used long grain brown rice too.

GOOP

Don't know if y'all have heard of Gwyneth Paltrow's lifestyle site, but this week's post was all about easy recipes.  It looks pretty yummy.  Especially the bruschetta.  Plus, the pics are pretty.

http://goop.com/newsletter/31/

Spicy Lentil Dip

This is a recipe from our friends.  You can tell that it's well used @ their house.  We haven't actually tried it yet, but plan to soon.  Again, less guilt because it's veggies, right?

AB's Edamame Dip

We've tried this & it is yummy.  Plus, I don't feel so guilty eating is because, hello, it's veggies!

http://www.foodnetwork.com/recipes/alton-brown/edamame-dip-recipe/index.html

You guys all know what edamame is, right?  It's soy beans . . . I just usually get mine (already shelled) in the freezer case @ the local grocery store.

PW's Onion Strings

One more savory post to balance out the sweet.  Haven't yet tried this recipe, but plan to soon!

http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/

PW's Buttery Thyme Bread

So, this is another one of my fav food sites (in addition to Bakerella, see my previous post).

We made this before Jon found out about his food allergies, & would recommend it.

http://thepioneerwoman.com/cooking/2008/01/buttery_thyme_bread/

She also takes fabulous pics of her process.

Plus, I figured we needed to balance out all the sweet that's been posted lately.